VEGAN THANKSGIVING RECIPES

When you think about a Thanksgiving feast, what comes to mind? A huge roasted turkey, casseroles of all kinds, and sugary desserts that will put you in a food coma for the entirety of the holiday? At Burn, we’re reinventing what it means to indulge during the holidays, and we’re starting with healthy vegan options!

As a vegan, it can feel like there are no festive options for a holiday meal–especially when thinking about a “traditional” Thanksgiving dinner. But our vegan Thanksgiving recipes are mouthwatering, healthy, and perfect for those with dietary restrictions! Even better, they’d fit right in at a holiday feast but won’t leave you feeling overly stuffed.

We hope you enjoy these vegan Thanksgiving-inspired recipes!

GLUTEN FREE, VEGAN STUFFING

INGREDIENTS

2 flax eggs (2 tablespoons flax meal, 6 tablespoons water)

2 tablespoons flax meal

2boxes vegetarian cornbread mix

3tsp.Better Than Bouillon Vegetarian Chicken Flavor

2/3cupalmond milk

3 cups water

2 tablespoons vegan butter

½ diced medium yellow onion

2stalks diced celery

¼ cupfresh parsleychopped

½ tsp.Italian seasoning

¼ tsp.ground sage

¼ tsp.ground thyme

Himalayan pink salt and pepperto taste

Dried parsleyfor topping

INSTRUCTIONS

Preheat oven to 400 degrees. Make 2 flax eggs by combining flax meal and water, then set aside for 5 minutes to thicken.

Combine the cornbread mix, flax eggs, and almond milk in a bowl, and then whisk together until smooth. Add the mixture to a greased baking dish and bake for 20-25 minutes. When finished, set aside (uncovered) to cool for about 45 minutes.

Decrease oven heat to 375 degrees. Add butter to a pan over medium heat. Once melted, add the onion and celery. Cook for about 5 minutes, until vegetables start to become tender.

While the vegetables are cooking, add bouillon and 3 cups of water to a sauce pan and bring to a boil. Then add the broth, fresh parsley, Italian seasoning, sage, thyme, salt, and pepper to the vegetables and cook for an additional 1-2 minutes.

Then return to the cornbread and slice into 1 inch squares. Place the squares in a bowl and ladle the broth mixture over them they reach your desired consistency. Stir to combine but be careful not to over-mix.

Add the mixture to a baking dish and top with the dried parsley. Bake uncovered for about 25 minutes or until the top begins to brown. Remove from the oven and serve!

INSTRUCTIONS

Preheat oven to 400 degrees. Chop your cauliflower into smaller florets and place in a large baking dish. Place garlic cloves on a piece of foil, sprinkle with olive oil, and wrap in foil. Then place the cauliflower and foil in the oven and bake for about 25 minutes.

Remove everything from the oven. Once cooled, remove skin from garlic cloves. Place cauliflower and garlic cloves into a food processor.

Pulse until the garlic and the cauliflower begin to turn into a paste, then add olive oil and coconut milk to your preferred texture. Use less coconut milk for a thicker texture and more for a thinner texture. Add salt and pepper to taste, and serve!

ROASTED ROOT VEGETABLES

INGREDIENTS

7 large carrots sliced diagonally

2 large sweet potatoes peeled and cut into 1 inch cubes

3 medium beets cut into 1 inch cubes

3 garlic cloves thinly sliced

½ tablespoon fresh chopped thyme

1½ tablespoons fresh chopped rosemary

¼ cup melted vegan butter

Himalayan pink salt and pepper to taste

INSTRUCTIONS

Preheat oven to 400 degrees, and line a rimmed baking sheet with foil. In a large bowl add the carrots, beets, and sweet potatoes. Then add the garlic, thyme, and rosemary and pour over the melted butter. Season with salt and pepper and toss to fully coat.

Then spread the vegetables over the baking sheet in a single layer. Place in the oven for about 45 minutes or until tender and lightly caramelized. To ensure they cook evenly, shake the tray a couple times while cooking. Serve and enjoy!

VEGAN, GLUTEN FREE SWEET POTATO CASSEROLE

INGREDIENTS

2 pounds of sweet potatoes

3 tablespoons of melted vegan butter

1 cup of unsweetened applesauce

2 teaspoons of ground cinnamon

1 teaspoon of himalayan pink salt

Pinch of ground nutmeg

1 cup finely chopped pecans

Optional: extra salt and cinnamon for topping

INSTRUCTIONS

Preheat oven to 450 degrees. Wrap sweet potatoes in aluminum foil and bake for about 1 to 1½ hours, or until soft. Remove potatoes from the oven, cut in half, and let cool. Then remove the skins and set the potatoes aside.

Reduce the oven to 375 degrees. Add applesauce and potatoes to a blender and blend until smooth. Then add melted vegan butter, cinnamon, salt, and nutmeg, and blend until combined.

Transfer the mixture to a baking dish and sprinkle the top with pecans and extra cinnamon. Bake for 25-30 minutes until potatoes begin to bubble and the topping is lightly browned. Let cool for 10 minutes, then serve!

VEGAN, GLUTEN FREE CORN BREAD

INGREDIENTS

1 flax egg (1 tablespoon flax meal, 2½ tablespoons water)

1 cup unsweetened almond milk

1 teaspoon apple cider vinegar

1½ cups organic fine cornmeal

½ cup oat flour

1½ tablespoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

¼ cup unsweetened applesauce

2-3 tablespoons stevia

1 tablespoon melted vegan butter

INSTRUCTIONS

Preheat oven to 400 degrees, and line a pan with parchment paper.

In a small bowl, make a flax egg by combining the flax meal and water. Set aside in the fridge. In another small bowl, stir together milk and vinegar. Let both mixtures sit for 10 minutes.

Then in a large bowl place cornmeal, oat flour, baking powder, baking soda, and salt, and stir together. Add the flax egg, applesauce, stevia, and melted vegan butter to the bowl with the milk mixture, and whisk to combine.

Slowly pour the wet ingredients into the dry ingredients, and stir until combined. Pour the batter into the pan and bake for about 22 minutes, or until a toothpick comes out clean. Remove from the oven and let the bread cool. Then cut into squares, serve, and enjoy!